Chili Mayonaise TRT - Volcano Intensity

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Chili mayonaise volcano power. Use this as a base for garlic chili sauce (add 2 cloves of crushed garlic). Below you find my fine tuned recipe for a wonderful sauce. Enjoy! Below the list of ingredients and some optional extras!

Ingredients

  • 2 free-range egg yolks
  • 1 tspn Dijon mustard
  • 2 - 3 finely chopped chilies to taste or 2 tspn of chili flakes
  • 1 tspn of chili powder for an etra kick
  • 50 cl of Sunflower or peanut oil. To add a southern flavor replace 5 - 10 cl with olive oil
  • 1 - 2 Tbspns of white wine vinegar.
  • Juice of half a lemon
  • 1 tspn of tomatoe puree
  • 1 - 2 tbsn of worchester sauce
  • 2 - 4 drops of tabasco
  • pinch of seasalt to tast
  • 1 - 2 tspn of sugar, or powder sugar for sweetness
  • Optional:For garlic chili mayonaise add 2 - 3 cloves of crushed garlic otherwise leave out.
  • Optional: 25 cl of double cream
  • Preparation

    1 Whisk the egg yolks in a bowl, then mustard and mix together. Add slowly 20% of the oil,very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Now add the vinegar, worchester sauce and sugar. This will loosen the mixture slightly and give it a creme colour. Continue to gradually add the remaining oil, whisking continuously. Season with salt, tabasco, chili powder, chopped chili and lemon juice salt, a squeeze of lemon juice and a little more vinegar, if needed. You kan use a kitchen machine as well to speed up the process.

    2Optional - As an extra you can whip 25 cl of double cream thick and mix into the mayonnaise to add an extra creamy feeling to the mayonnaise

Saucy
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